Throughout fall you will find an abundance of pumpkin spice flavored everything. From food and drinks to decor, it seems everyone is in the mood for getting cozy and enjoying the spices of the season. This Thai tea pie recipe is a great alternative to pumpkin pie but still has that lovely orange color we associate with autumn.
As we head closer to the end of the year it seems that our calendars become fuller. Or is that just me? It seems every weekend there’s a gathering of friends and family to attend, a birthday or holiday event around the corner. If you like entertaining, we’re heading into your season!
What about people who don’t enjoy pumpkin? What are you to do when one of your guests informs you they don’t like the traditional pumpkin pie? Or perhaps you’re looking to mix things up this year with something different on the dessert table. Today’s recipe is for you.
This Thai tea pie recipe merges the delightful flavors of fall — clove, cardamon, anise — with bold black tea and sweetened milk in a cookie-like crust for a unique dessert that will delight everyone at your next gathering.
Thai tea mix is readily available to purchase from most grocery stores and has a warm spice to it. If you can’t find the mix, however, you can make your own! Simply use a coffee grinder to grind 1 ounce of Full Moon Chai into a powder, stir it together with 2-4 tablespoons of sugar, and — voila! — you have Thai tea mix.
This mix, combined with sweetened condensed milk and eggs, will become your pie filling. Some Thai tea recipes will suggest you need to strain your mixture to remove excess tea, but if you’re using a powdered mix this isn’t necessary. The egg protein is what will cause the pie to set. Be careful not to have your stove top too hot, as you don’t want to cream to split or the eggs to scramble.
We will be utilizing peanuts in this recipe, which work well with the warm flavors of the spices. If you have allergies, you can leave the nuts out and still have a very tasty pie!
Thankfully, not much equipment is needed for this Thai tea pie recipe. You will need a pie dish and a saucepan. As this pie is a “no bake” recipe, you will need to use your refrigerator to set the pie for at least eight hours, or overnight. It’s worth the wait! If you find that it is still too liquid-y to serve, place it in the freezer for a few hours and it should firm up nicely.
Serve this pie with your favorite cup of tea and a nice dollop of cream. You may wish to garnish with nuts around the edge of your pie, which adds to that lovely nutty flavor. I suggest pairing this pie with Deluxe Pumpkin Spice tea or Rainy Day sweet and spicy tea for a nice seasonal treat. Enjoy!
Thai Tea Pie Recipe
- 1 and 1/2 packets of graham crackers (or other plain cookie)
- 1/2 cup roughly chopped peanuts
- 1/4 cup unsalted butter, melted
- 2/3 cup heavy cream
- 1/2 cup Thai tea mix
- 2 cans sweetened condensed milk
- 2 large eggs
- 3 egg whites
In a bowl, crush graham crackers into a fine crumb. (This can also be done by placing the crackers in a sealed bag and crushing them with a rolling pin.) Once crackers are crumbed, mix in peanuts and melted butter. Combine well.
Line your pie dish with baking paper, or use a pie dish with removable sides. Tip base mix into your pie dish and spread evenly. Press down on mix firmly, and spread evenly throughout the dish and up the sides. Place in the freezer for one hour to set.
In a saucepan, whisk together cream, tea mix, and sweetened condensed milk. Cook on medium for 5 minutes until mixture is simmering.
Add eggs and egg whites to the mix and whisk continually as you cook on medium for another 5-7 minutes.
When mixture has thickened, set it aside to cool for 5 minutes. Pour over your pie base, and cover with cling film. Set pie in the refrigerator for eight hours or overnight to set.